Food Handlers Research Articles

Investigation report of food safety practice and its determinant among food handlers employed in food establishments in Ethiopia Ambo town

Consumers' health would be at risk unless food safety is safeguarded by food handlers in establishments. The study aimed to investigate food safety practices and its determinants using a cross-sectional study conducted on 420 food handlers in Ethiopia Ambo Town. Logistic regression analysis was adopted to analyze the data. A total of 415 food handlers participated with a response rate of 98.8 %. About 48.6% of the respondents had good food safety practices. The adjusted odd ratio (AOR) and confidence interval (CI) of having food safety training [AOR = 6.05, 95% CI: 3.49–10.49], medical check-ups [AOR = 2.07, 95% CI: 1.11–3.86], inspected by health professions [AOR = 2.26, 95% CI: 1.32–3.88], work experience [AOR = 4.71, 95% CI: 2.11–10.50], and good food safety knowledge [AOR = 2.25, 95% CI: 1.32–3.86] were significantly associated with food safety practices. Poor food safety practices were assessed in Ambo Town, Ethiopia.

Profile and Operations of Highway Tourist Stop-over Foodservice Establishments in Uganda

ABSTRACT This study was set out to identify and document the highway tourist stop-over foodservice establishments (HTSFE) characteristics; thus, creating a profile and grading for informed choice by tourists. The study adopted a cross-sectional design and quantitative data was collected from managers of establishments. The questionnaire was interviewer- administered in addition to an observational check-list. The study involved 30 HTSFE identified with the assistance from Uganda Tourism Board (UTB) and Uganda Safari Guides Association (USAGA). The response rate was 100%. Most of HTSFE were located in Western (47.6%) and Eastern Uganda (36.7%). Some were either stand-alone restaurants (40%) or part of a bigger hotel (43%). A considerable number (30%) employed between 1-5 food handlers and most (63.3%) had operated for more than 10 years. Majority (58.6%) were inspected by UTB in addition to either local council or city council. The commonest complaint recorded was delay in service (73.7%). The dishes prepared included local dishes (90%) and international cuisines (66.7%). Most HTSFE used water from National Water and Sewerage corporation (79.3%). None of the HTSFE had a food safety management system. The HTSFE belonged to three grade categories: B (36.6%), C (30%) and Non-graded (33.3%). The findings of the study suggest the need for implementing food safety management systems and more regular inspections and trainings for food safety assurance.

An Assessment of the Consumer’s Knowledge and Attitude of Food Safety and Hygiene Practices

The modern countries of the World are ambitious to provide safe and hygienic food to their masses. For this purpose, they spend huge amounts of money on research and development of food safety and hygiene at production level. However, at consumer side, due attention is not paid, which may result in poor and unhygienic food handling practices by the people. This research paper aimed to hit the consumer side concerning food safety and hygiene practices. This research focused to study the ‘knowledge’, ‘attitude’, and ‘practice’ of food safety and hygiene at domestic level. For this purpose, a survey was conducted in Government Girls Degree College No.1, wherein the focus group was young female students studying in different programs. The primary data was collected by using an adaptive questionnaire from 188 students of which 180 questionnaires were found complete in all respect (response rate = 95.7%) and the same were used in data analysis. The results of Correlations show there is significant positive correlation of knowledge with attitude and practices. Similarly, the age, domicile, and subject play a major role in the ‘KAP’ study.

Evaluation of knowledge, attitudes, and practices of estate managers on food safety of black tea manufacturing in the Uva region of Sri Lanka

Sri Lankan black tea is renowned for its high quality and regarded as a brand that is chemically safe, ozone-friendly, and ethically acceptable with accountable stakeholders in the supply chain. Meantime, food safety has become one of the mandated food attributes that is heavily concern by stakeholders even at the estate level. Hence, this study aimed to determine the level of knowledge, attitudes, and practice (KAP) of managers at black tea manufacturing in the Uva region of Sri Lanka regarding basic food safety concerns. Data were collected from 30 respondents at 30 black tea manufacturing factories in the Uva region using a stratified random sampling technique. A pre-tested interviewer-administered questionnaire based on KAP of basic food safety was utilized and collected data were analyzed using descriptive analysis and correlation analysis. The study indicated that the mean percentage of knowledge was satisfactory (93.1%), and the mean score for attitudes and practices of food safety was 4.7±0.4 (X±SD) and 4.6±0.5 (X±SD), respectively. However, this study depicted that the knowledge of food safety influenced managers’ attitudes (0.421, P<0.05) but not their food safety behaviour. Further, they believed that food safety management systems would be a means of directing their black tea to the international market (76.7%), while pledging the concerns of food safety (70%). However, it was depicted that constraints with food handlers (100%) and financial difficulties (73.3%) hugely affected the implementation of food safety management systems at the black tea manufacturing factories in the Uva region of Sri Lanka. Hence, this study suggests continuous, periodical but short training to sustain the practice of handling teas safely in the Uva region of Sri Lanka.

RELATIONSHIP OF KNOWLEDGE, ATTITUDE AND ACTION WITH PERSONAL HYGIENE OF FOOD HANDLERS AT NUTRITION INSTALLATION RADEN MATTAHER HOSPITAL JAMBI

RESEARCH BACKGROUND : Personal hygiene is an effort to maintain the cleanliness of employees and food handlers through routine checks on the cleanliness of hair, teeth and mouth, nails, work clothing and work appearance. The purpose of personal hygiene is to prevent food contamination of food handlers at the Nutrition Instalation. This study was to determine the Relationship Of Knowledge, Attitude And Action With Personal Hygiene Of Food Handlers At The Nutrition Installation Of Raden Mattaher Hospital Jambi
 METHODE : This research is a quantitative research with a cross sectional research design. The population is all officers who are responsible for the Nutrition Installation at the Raden Mattaher General Hospital Jambi, totaling 35 people, and the sample is determined using a total sampling technique. Retrieval of data using questionnaires, observations and interviews. Statistical test using the chi square test.
 RESULT : The results showed that knowledge was not good (20%), attitudes were not good (43.8%) and actions were not good (40.6%). The results of the bivariate analysis showed that there was an effect between knowledge and personal hygiene (P = 0.033), there was an effect between attitudes and personal hygiene (P = 0.181) and there was an effect between action and personal hygiene (P = 0.030).
 RECOMMENDATION : for Nutrition Installations to increase knowledge, attitudes and actions of food handlers by counseling, personal hygiene training, and increasing supervision performance or behavior of food handlers.

Occurrence of aflatoxins in Nigerian foods

Aflatoxins are a family of poisonous, mutagenic, and carcinogenic mycotoxins that contaminate a wide range of foods and agricultural goods. Aspergillus species, such as Aspergillus flavus, and Aspergillus parasiticus are the most common producers. Aflatoxin generation can occur at any point of the food chain, including pre-harvest, drying, storage, transit, processing, and handling, if conditions are favourable for fungus to create toxins. It is classified into six main types which are Aflatoxin B1, Aflatoxin B2, Aflatoxin G1, Aflatoxin G2, Aflatoxin M1 and Aflatoxin M2. In Nigeria, Aspergillus species that produces aflatoxin has been isolated from agricultural products such as cereals, spices, locally fermented food, oil-seeds, and animal products. Aflatoxin contamination is high due to poor storage of food crops and lack of awareness of aflatoxins contamination among farmers, marketers and the consumers of these goods. Locally fermented foods such as ogiri, ugba, ogi-baba, and iru have been said to be contaminated by aflatoxin. Preventive measures should be carried out by the policy-making bodies to create awareness and sustain ongoing measures to effectively manage aflatoxin contamination in Nigeria so as to reduce the health risk of aflatoxins on the people and economy of the country.

The Impact Assessment of CSR Program using Social Return on Investment (SROI): A Lesson from Pertamina Patra Niaga Integrated Terminal Jakarta Indonesia

The measure of the company’s success is now shifting to maximizing profits and contributing to the achievement of environmental and community development by the triple bottom line concept. The purpose of this study is to analyze the social impact of the Bunda Koja CSR program during the period 2018 to 2021. The case study approach, which is ideal for thoroughly examining complicated social phenomena using the SROI method, which is carried out through some activities in the CSR Program (i.e. digital marketing training, BPOM technical support, food handler training, financial governance training, Pertamina Sehati School of Nutrition, etc.) is assessed its impact on the community through SROI method. The stages of the SROI method are carried out by defining the scope and identifying stakeholders, mapping impact, proving impact and giving it value, establishing impact, establishing the value of the investment, and calculating the SROI ratio. The results of this study indicate that the SROI ratio is 1.89 showing that every rupiah spent to be invested to support the program will gain an impact value IDR 1.89. The result indicates that such a program is considered to be favorable to continue to support community development.

Impact of Pesticides on Food Quality and Human Health

This research explores the impact of pesticides on crop quality and food safety. The widespread use of pesticides is a fundamental practice in modern agriculture, aimed at protecting crops from the perils of pests and diseases. However, pesticide usage goes beyond pest control, affecting both crop quality and food safety. Studies indicate that prolonged exposure to specific pesticides, such as organophosphates, can lead to adverse changes in the aroma, taste, and nutrient content of crops, raising concerns about the nutritional value of pesticide-treated produce. Factors influencing pesticide residues, including application timing and soil characteristics, add complexity to managing residue levels in crops. Public awareness and education initiatives are crucial in addressing the potential risks associated with pesticide residues, emphasizing safe food handling practices. A critical worry is how pesticides affect people's health, with chronic health effects including neurotoxicity, carcinogenicity, and reproductive issues. Acute pesticide poisoning remains a pressing global issue, especially in regions with intensive pesticide use. Children, due to their vulnerability, are at higher risk of cognitive development issues linked to pesticide exposure. Regulatory measures play a crucial role in minimizing health impacts. Protecting vulnerable populations, monitoring long-term health effects, and promoting sustainable agricultural practices are essential steps in mitigating the adverse effects of pesticide use.

Assessement of the Influence of Baking Fuel Types on the Residues of Some Heavy Metals in Selected Bread from Jalingo, Taraba State

Method of food processing and handling plays pivoted role in its contamination. This research was geared towards assessing the level at which food handling and production processes influence metallic contamination. Samples of flour and baked bread (electric or coal oven) were sourced from market and bread bakeries within Jalingo metropolis. Heavy metals (Lead, Cadmium, Chromium, Nickel, Iron, and Zinc) analysis of the samples was done using Atomic Absorption Spectrophotometer (AAS). Bread baked using coal oven were observed to show elevated level of metallic contamination over those baked using electric oven with Iron (Fe) showing a statistical significant increase at p<0.05 while Cadmium (Cd) was not detected in bread baked using both fuel source. Both electric and coal baked bread were analyzed to have more metallic deposition when compared to the flour. Although, the heavy metals contamination were within the range of FAO/WHO permissible limit but long term consumption of such food products could lead to bioaccumulation in the biological system and becomes injurious to health.

Relationship between Environmental Quality, Hygiene, Food Sanitation, and Food Handling Factors with Escherichia coli Germ Rates at Snack Food Centers in Jambi City

Background : Food safety is a public need, safe food will protect and prevent disease and health problems. Environment and food need attention if you want to live healthy and get enough nutrition. Hygiene sanitation is an effort to control the factors of people, places, equipment and food. In producing ready-to-eat food that is safe and healthy, the principles of sanitation hygiene must be implemented. Food handlers are people who have direct contact with food. The purpose of this study was to analyze the relationship between environmental quality, sanitation hygiene, handler behavior and knowledge of food handlers with the number of Escherichia coli bacteria.
 Method : The research design is a quantitative method using laboratory analysis with a cross sectional research design.
 Results : Research shows that there is a significant relationship between environmental quality, food sanitation hygiene, food handling behavior and knowledge of food handlers with the number of Escherichia coli germs in the Jajanan Food Center, Jambi City.
 Conclusion : There is a significant relationship between environmental quality, food sanitation hygiene, food handling behavior and knowledge of food handlers with the number of Escherichia coli bacteria.

Food safety training influence on food service workers’ knowledge and compliance to Malaysia Food Hygiene Regulations 2009

This study was conducted to evaluate the influence of food safety training on the knowledge and compliance of food service workers with Malaysia Food Hygiene Regulations 2009 in Cyberjaya, Selangor, Malaysia. Data were collected from 261 food service workers (108 casual dining restaurant owners and 153 food handlers) through a survey by means of a questionnaire which consisted of questions on business and premises profiles, history of premises inspection and knowledge of food hygiene aspects as outlined in the Malaysia Food Hygiene Regulations 2009. The results showed that there was a significant positive association (p<0.05) between attending food safety training and the level of respondents’ knowledge of Malaysia Food Hygiene Regulations 2009. There was a significant positive association (p<0.05) between respondents’ knowledge and the level of compliance with Malaysia Food Hygiene Regulations 2009 with different food safety training providers. There was also a significant positive association (p<0.05) between respondents’ knowledge and the level of compliance with Malaysia Food Hygiene Regulations 2009 with food safety training sources. In conclusion, over half of the food service workers showed satisfactory food safety knowledge and compliance with Malaysia Food Hygiene Regulations 2009. This study found that there was a significant relationship (p<0.05) between food service workers’ knowledge and compliance with Malaysia Food Hygiene Regulations 2009. A significant relationship (p<0.05) was also found in knowledge and level of compliance with all food safety training factors (food safety training attendance, food safety training providers and food safety training sources) in the Malaysia Food Hygiene Regulations 2009. Hence, hypotheses H1, H2 (H2a, H2b, H2c) were accepted. It is suggested that in related future research, data are collected from a larger sample size and at different locations to gain more comprehensive outcomes.

Identification of antibiotic-resistant pathogens and virulence genes in Escherichia coli isolates from food samples in the Dhaka University campus of Bangladesh.

The presence of antibiotic-resistant pathogens in food is a serious public health concern nowadays. This study focuses on the isolation and characterization of potentially pathogenic Escherichia coli and antimicrobial-resistant pathogens in chicken curry and potato smash samples collected from the canteens and cafeteria of Dhaka University in Bangladesh. Isolates were identified by their cultural, morphological, and biochemical tests (motility indole urease test, Kliger's iron agar test, catalase test, oxidase test, methyl red and Voges-Proskauer tests). The antibiotic susceptibility test was done by the disk diffusion method. The range of total bacterial count in the potato smash and chicken curry samples was from 1.4 × 104 to 1.6 × 108 CFU/g and from 2.4 × 103 to 2.6 × 106 CFU/g, respectively. Escherichia coli, Salmonella, Vibrio, Klebsiella, Citrobacter, Enterobacter, Proteus, Clostridium, Staphylococcus, Streptococcus, Micrococcus, Bacillus, and Sarcina strains were isolated in both samples. Isolates were highly resistant to ampicillin (90.90%) followed by colistin (52.27%), azithromycin (27.27%), and tetracycline 25%. Proteus species had the highest rate of multiple antibiotic resistance (MAR; 62.5%), followed by Citrobacter species (50%). The isolated E. coli strains were further analyzed through PCR assay to detect virulent genes (EPEC: eaeA 229 bp, bfpA 450 bp, ETEC elt 322 bp, EHEC hylA 534 bp, and EIEC ial 320 bp). One E. coli isolate had the eaeA target gene under EPEC pathotypes. Escherichia coli, as a fecal indicator, may indicate fecal contamination or poor and unhygienic food handling. The findings recommend further investigations to identify potential mechanisms of contamination and preventive measures to improve the food safety level in the canteens and restaurants.

A review on the application of UV‐C treatment on food and food surfaces: association with food microbiology, predictive microbiology and quantitative microbial risk assessment

SummaryThe so‐called emerging technologies have gained prominence in the field of food processing, compared to conventional heat treatments, due to technological, sensorial and microbiological safety benefits. Ultraviolet radiation (UV), more specifically UV‐C radiation, is inexpensive and has been one of the most studied technologies. This work seeks to summarise the application of UV‐C treatment, contextualising its efficiency in the inactivation of microorganisms in different food matrices and surfaces associated with food handling and allowing the visualisation of trends in the combination of UV‐C radiation with other technologies. Still, the technology is related to quantitative tools associated with food microbiology. Factors related to processing parameters, characteristics of the microbial population and food properties have a direct influence on the effectiveness of UV‐C technology. The UV‐C treatment parameters must be rigorously defined, considering the particularities of each food matrix, so that undesirable identity or sensory changes do not occur. The application of mathematical tools, such as predictive microbiology and quantitative microbial risk assessment, is fundamental in the planning and definition of processing parameters for UV‐C radiation technology.

Factors Associated With Personal Hygiene and Sanitation Behavior of Food Handlers

<p class="Normal1"><em><span lang="IN">Food and drink are the most important necessities of life and can potentially be contaminated with pathogenic bacteria. One factor that influences food quality is the behaviour of food handlers in implementing personal hygiene and food sanitation. Several food handlers in Pengging Boyolali Square do not use aprons orneed to wash their hands when processing food ingredients. Vegetables, fish, shrimp and other food ingredients that will be cooked are not washed in running water, and there are still places to eat with poor hygiene and sanitation conditions. This research aims to determine the factors related to food handlers' personal hygiene and sanitation behaviour. This research is an analytical survey research using a cross-sectional study. This research will be conducted at Pengging Boyolali Field from September to October 2023. The population of this research is 100 food handlers with 80 samples. The research instrument uses a questionnaire through interviews and observations. Data analysis used bivariate analysis with the Chi-Square test. The results of the study showed that there was a significant relationship between knowledge and the personal hygiene and sanitation behaviour of food handlers (p-value=0.000; OR=7.792; 95%CI=2.403 – 25.777), there was a significant relationship between attitude towards personal hygiene and sanitation behaviour of food handlers</span></em><em><span> (</span></em><em><span lang="IN">p-value=0.001; OR=6.548; 95%CI=2.098–20.431), and there is a significant relationship between work experience and personal hygiene and sanitation behaviour of food handlers (p-value=0.042; OR=2.886; 95%CI= 1,081–8,175). It is recommended that food handlers wear aprons and footwear when serving food and when processing food.</span></em></p><p class="Normal1"><em><span lang="IN"> </span></em></p><strong><em><span lang="IN">Keywords: Attitude,</span><span lang="IN">Knowledge, Personal </span><span>h</span><span lang="IN">ygiene,</span><span lang="IN">Sanitation</span><span>, </span><span lang="IN">Work </span><span>p</span><span lang="IN">eriod</span></em></strong>

Foodborne Diseases: A Study before and during the COVID-19 Pandemic in Brazil.

Foodborne Diseases (FBDs) are a worldwide problem and occur after contaminated food has been ingested, signaling a lack of food quality. Even though the SARS-CoV-2 virus is not transmitted through food, the COVID-19 pandemic has caused several challenges worldwide that have had direct implications on food production and handling, stimulating and reinforcing the adoption of good manufacturing and food handling practices. The aim of this study was to analyze data on notifications of FBD in Brazil in the years before (2018 and 2019) and during (2020 and 2021) the COVID-19 pandemic. Secondary data from the National System of Notifiable Diseases was analyzed, evaluating: overall incidence rate, lethality and mortality, contamination sites, and criteria for confirming the etiological agent. There were 2206 records of FBDs, and the mortality rate was 0.5% in both periods. The incidence rate before the pandemic was 6.48 and during the pandemic was 3.92, while the mortality coefficient was 0.033 before and 0.019 during the pandemic, both per 100,000 inhabitants. There was no significant difference in the number of FBD notifications in the evaluated periods. There was a migration of the location of FBD, with a significant increase in FBD notifications in hospitals and health units and a reduction in notifications from social events. There was a significant increase in the type of criteria used to confirm outbreaks, with an increase in clinical laboratory tests and clinical reports for bromatology. The increase in notifications in hospitals and health units demonstrates the necessity of improving food safety knowledge and the attitudes and practices of food handlers and healthcare professionals.

Evaluation of Food Safety Knowledge, Attitude, and Practices among Street Food Vendors in the Klang Valley, Malaysia

Street food vendors are proliferating in Malaysian communities because the foods are reasonably priced and accessible since they are typically found in crowded areas. Due to informal observation of food handling practices, street food vendors have been noted as a common cause of foodborne diseases. Hence, the objectives of this study are 1) to determine the level of knowledge, attitude, and practices (KAP) of food safety among street food vendors, 2) to examine the associations between the level of food safety practices and socioeconomic characteristics of street food vendors, and 3) to investigate the relationship between level of knowledge, attitude, and practices of food safety among street food vendors, A purposive sampling method was used, and 268 street food vendors were involved in this study. Several statistical analyses, including descriptive analysis, Chi-square analysis, and Pearson correlation analysis, were used to analyze the data. Out of 268 street food vendors, 219 (81.7%) had adequate knowledge, 239 (89.2%) had a favourable attitude, and 245 (91.4%) vendors implemented good practices in their food handling procedures. Street food vendors’ practices were associated with education level (p=0.069), type of stalls (p=0.030), monthly revenue (p=0.006), license (p=0.027), food safety training (p=0.001), and typhoid injection (p=0.005). The study revealed a positive correlation between the street food vendors’ knowledge, attitude, and practices (KAP) regarding food safety. This investigation suggests that the street food vendors demonstrated a commendable proficiency in food safety KAP. However, relevant authorities must prioritize rigorous enforcement and educational interventions. This proactive approach is essential to elevate food safety standards further and effectively address the potential risks of foodborne diseases.

Just Culture Maturity Assessment Tool and Its Application in Medium-Sized Food Company in Poland

Theoretical background: Ensuring food safety requires the development of an appropriate food safety culture, including its important subculture – just culture (JC). JC is a fair, proportional, and transparent way in which individuals are held accountable for errors. JC in the food sector is an element of food safety culture and is one in which all employees within a food company are encouraged to provide and feel comfortable providing food safety-related information. It is an atmosphere of trust in which food handlers are convinced they will be treated fairly based on their actions rather than the outcome of those actions, in the case of positive, as well as negative food safety. No approach for the food sector for measuring this phenomenon is seen in the literature. Purpose of the article: The article aims to present a proposal for a tool for assessing just culture in a food company and to discuss the results of empirical validation of this tool in a selected organization. Research methods: A literature review was conducted to identify tools for measuring JC in different industries. The primary research method was a case study, including a documentation analysis, based on the READ approach. The just culture maturity assessment tool (JCMAT) used by the company was statistically verified. To interpret the results, the so-called Enlighten 4C Food Safety Culture model was applied. Main findings: The JCMAT has proven to be a reliable tool for exploring JC maturity. A set of dimensions were proposed to constitute JC. The surveyed organization has reached the “awakening” maturity level. Socio-demographic characteristics did not have a major impact on respondents’ opinions about the JCMAT statements.

Customizing Sanitization Protocols for Food-Borne Pathogens Based on Biofilm Formation, Surfaces and Disinfectants—Their Two- and Three-Way Interactions

Food-borne pathogens are a serious challenge in food handling, processing, and packaging systems. The growth of microbial biofilms on food handling surfaces further complicates the management of the microbial contamination of food. Microorganisms within biofilms are difficult to eradicate with chemical disinfectants, with an increased likelihood of survival and the subsequent contamination of food. Therefore, a biofilm approach is needed in food safety and hygiene studies. Since many factors, such as strain, cell density, surface type and texture, environmental stress, and so forth, can affect biofilm formation and disinfectant efficacy, we evaluated the responses of biofilms formed by three food-borne bacterial pathogens on eight hard surfaces to seven chemical disinfectants. The three bacteria showed different capacities to colonize the surfaces. Similarly, chemical disinfectants also varied in efficacy, on surfaces and with pathogen species. One-, two-, and three-way interactions of strain, surface, and disinfectant were observed. The results generated demonstrate that the fine-tuning of sanitization strategies along the food production, processing, and packaging chain can be achieved in specific scenarios by accounting for two- and three-way interactions among bacteria, surface, and disinfectant.

Factors Relating to the Presence of Escherichia Coli Bacteria in Beverages at the Area of Junior High School 1 Sukoharjo

Introduction: There are many traders who sell beverages at the school at a cheap price, but delicious with a variety of flavors. A preliminary study at Junior High School 1 in Sukoharjo showed that 5 kinds of beverages sold at school contained Escherichia coli (E.coli) and some problems with food handlers occurred, such as not wearing head coverings and aprons. This study aimed to determine the association between food handler hygiene, equipment sanitation, water quality, and sanitation facilities with the presence of E. coli bacteria in beverages sold at the Junior High School 1 Sukoharjo area.Methods: This study used a cross-sectional design. The sampling method was total sampling. The sample size was 32 traders. Beverage samples of red and white syrup milk ice, macapuno coconut ice, milk tea ice, grass jelly ice, iced tea, milkshakes, hot tea, lemon tea ice, young coconut ice, sugar cane ice, Thai tea, chocolate ice, sour sugar ice. Data were collected through observation, interviews, and laboratory tests using total germ numbers. Chi-Square and Fisher Exact tests were used for the analysis.Results: There were associations between food handler hygiene, equipment sanitation, water quality, and sanitation facilities with the presence of E.coli bacteria in beverages in the Junior High School 1 Sukoharjo area, with the p values of 0.001, 0.001, 0.004, and 0.015 respectively.Conclusion: To reduce E. coli infection among the students, food handler hygiene, equipment sanitation, water quality, and sanitation facilities at the school should be improved., especially at Junior High School 1 Sukoharjo.

Assessment of Handling Practices of Fresh Vegetable Salads in Restaurants and Street Vendors: A Case of Mwanza City, Tanzania

Food safety is crucial for promoting public health and economic development. Food service establishments (FSE) provide a wide range of foods, including raw, mild and well-heat treated. Raw or mild-heat treated foods like fresh vegetable salads, Kachumbari, are potentially risky if not well handled. The objective of this study was to assess handling practices of operators involved in the preparation and serving of Kachumbari in various FSE in Mwanza City, Tanzania. A cross sectional study involving thirty food handlers from 10 restaurants and 20 street food vending sites was conducted in April 2023. A semi-structured questionnaire and observation checklist were used to collect data. Results indicated that 93.3% lacked formal food handling training, and 66.7% did not prioritize clean-as-you-go practices for food safety. Moreover, 53.3% felt that wearing clean clothes when handling food was not important, and only 26.6% underwent annual medical checkups. Moreover, the majority of the handlers (66.7%) demonstrated a poor understanding of food safety principles and procedures. Based on these findings, we recommend regular trainings on best handling practices among food handlers, coupled with inspections and supervision by relevant government authorities, to ensure that food prepared in FSE in Mwanza City and Tanzania as a whole is safe for human consumption.